Well, my first batch of Bent Rod Rye lasted 3 weeks. The next fastest was over 4 months.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

So far, it's my first all-grain I did. I call it a rye beer, since it had 2 pounds of rye malt in it. I have no idea if it's to style or not, since I've never had another rye beer. I just decided to make it, found several recipes and worked something out that was in between all of them.

My braid fell off the pipe that went to my valve, so I had some insanely cloudy wort, but it's as clear as a corona, and a little bit lighter, now. I might just be proud of myself for actually doing it and it tastes horrid, but I still love it.

I'm not sure. I think it was 6# 2-row, 2# rye malt, and some northern brewer hops for an hour and an ounce of amarillo for 15 minutes. I'd have to check my recipe book and it's soooooo far away right now. I saw a red-tailed hawk circling over my yard while it was mashing, so I called it red-tail rye.

I made an extract batch of AHS Rogue Mocha Porter last year around this time. It was only my 4th batch ever. I modified the recipe and added 2 oz of cocoa to the boil, and I also added 2 cups of brewed espresso at bottling. It was good, but the 12 pack of 22's I hid away until last month were the best beers I have ever had!

My previous birthday IPA was my best. It started as a 90 minute IPA clone, but then I added 3 more lbs of malt extract and about 4 extra ounces of hops. It was a beast and sat kegged for 6 months past my bday before it became tremendous.

Next would probably be the Bee Cave Brewery IPA I did with all Centennial, then BM's Belgian Blonde (SWMBO Slayer). Both were really tasty, and didn't last very long. I'm making SWMBO Slayer again on Friday, but with WLP550 this time.